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One Pot Mexican Beef and Rice Skillet

This One Pot Mexican Beef and Rice Skillet is a simple one pot dinner recipe, infused with Mexican flavor. It’s a dish the whole family will love-and can be made in just 30 minutes!

Makes 6 servings

What ingredients do I need to make this One Pot Mexican Beef and Rice Skillet?

  • 96% lean ground beef-you could also use lean ground turkey, if you desire.
  • Onion– diced
  • Garlic- minced
  • Instant dry brown or white rice-either one will work. It’s important to note that you do not pre-cook the rice: the rice goes into the skillet uncooked. Also, brown rice will need a longer cooking time vs. using white rice.
  • Low sodium beef or vegetable broth
  • Black beans- canned, drained and rinsed
  • Tomatoes & green chilies-not drained
  • Corn kernels- frozen and thawed
  • Smoked paprika- you could use regular paprika if you don’t have smoked. 
  • Chili powder
  • Cumin
  • Black pepper 
  • Salt
  • Optional garnishes: reduced fat cheddar cheese, chopped cilantro, diced jalapeños, diced tomatoes, and/or non fat plain Greek yogurt.

How do I make this One Pot Mexican Beef and Rice Skillet?

Spray a large skillet with non stick cooking spray. Cook ground beef on medium heat until lean ground beef  beef is brown and no longer pink, about 3-5 minutes. Break into crumbles. Drain any excess fat.

Add onion and garlic and cook until onions are tender.

Add chili powder, cumin, paprika, salt and pepper. Stir to combine.

Add 1 and 1/2 cups of beef or vegetable broth, black beans, diced tomatoes with green chilies, and corn.

Stir until well incorporated.

Bring to a boil.

Cover the skillet with a lid, reduce heat and simmer until rice is cooked, about 15-18, if needed add an additional 1/2 cup more of broth.

Note: brown rice needs to cook longer and may need additional broth than white rice.

 Remove from heat and top with cheese, if desired.

Garnish with your favorite topping such as; cilantro, non fat Greek yogurt, salsa, or diced tomatoes. 

Can I freeze the leftovers?

Yes! This dish freezes well. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge when ready to eat and reheat.

Ingredients:

  • 1 lb. 96% lean ground beef
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 1 cup instant dry brown or white rice
  • 1 1/2-2 cups low sodium beef or vegetable broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can tomatoes & green chilies, not drained
  • 1 cup corn kernels, frozen and thawed
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  •  1/2 tsp salt 

Optional Toppings:

  • Fresh cilantro leaves, chopped 
  • 1 Roma tomato, diced
  • Non fat plain Greek yogurt or sour cream 
  • Reduced fat shredded cheese
  • Jalapeño, sliced

Directions:

  1. Spray a large skillet with non stick cooking spray. Cook ground beef on medium heat until lean ground beef  beef is brown and no longer pink, about 3-5 minutes. Break into crumbles. Drain any excess fat.
  2. Add onion and garlic and cook until onions are tender.
  3. Add chili powder, cumin, paprika, salt and pepper. Stir to combine.
  4. Stir in rice, 1 and 1/2 cups of beef or vegetable broth, black beans, diced tomatoes with green chilies, and corn. 
  5. Bring to a boil. Cover the skillet with a lid, reduce heat and simmer until rice is cooked, about 15-18. Add an additional 1/2 cup more of broth, if needed. Note: brown rice will need to cook longer and may need additional broth than white rice. 
  6. Remove from heat and top with your favorite toppings such as; shredded cheese, cilantro, non fat Greek yogurt, salsa, jalapeño slices, or diced tomatoes. 

Makes 6 ( 1 and 1/4 cup) servings

2-5 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Point values do not include any optional garnishes.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 6 (1 and 1/4 cup) servings

One Pot Mexican Beef and Rice Skillet

One Pot Mexican Beef and Rice Skillet

This One Pot Mexican Beef and Rice Skillet is a simple one pot dinner recipe, infused with Mexican flavor. This is a dish that the whole family will love-and can be made in just 30 minutes!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 lb. 96% lean ground beef
  • 1 onion, diced
  • 2 tsp minced garlic
  • 1 cup instant dry brown or white rice
  • 1 1/2-2 cups beef or vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce can) tomatoes & green chilies, not drained
  • 1 cup corn kernels, frozen and thawed
  • 1/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  •  1/2 tsp salt 

Optional garnish:

  • Fresh cilantro leaves, chopped
  • 1 Roma tomato, diced
  • Non fat plain Greek yogurt or sour cream
  • Reduced fat shredded cheese
  • Jalapeno, sliced

Instructions

    1. Spray a large skillet with non stick cooking spray. Cook ground beef on medium heat until lean ground beef  beef is brown and no longer pink, about 3-5 minutes. Break into crumbles. Drain any excess fat.
    2. Add onion and garlic and cook until onions are tender. Add chili powder, cumin, paprika, salt and pepper. Stir to combine.
    3. Stir in rice, 1 and 1/2 cups of beef or vegetable broth, black beans, diced tomatoes with green chilies, and corn. 
    4. Bring to a boil. Cover the skillet with a lid, reduce heat and simmer until rice is cooked, about 15-18. Add an additional 1/2 cup more of broth, if needed. Note: brown rice needs to cook longer and may need additional broth than white rice. 
    5. Remove from heat and top with your favorite toppings such as; shredded cheese, cilantro, non fat Greek yogurt, salsa, jalapeño slices, or diced tomatoes. 

    Makes 6 ( 1 and 1/4 cup) servings

    2-5 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 5 SmartlPoints™ per serving BLUE: 4 Smartpoints per servings PURPLE: 2 Smartpoints per serving if using brown rice

  • Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Thaw overnight in the fridge and reheat.
  • Point values do not include any optional garnishes.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 425Total Fat: 4gSaturated Fat: 2gCholesterol: 40mgSodium: 362mgCarbohydrates: 63gNet Carbohydrates: 50gFiber: 13gSugar: 3gProtein: 34g
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